The scorching heat of midsummer have passed, yet the days are still long and warm. Almost every table on the promenade has on it a carafe or bottle of rosé. Both locals and the late-season flock of weary summer tourists, relaxing after a long day at the beach, nurse their glasses while observing the passersby. Wander past the bistros in trendy St. Tropez or in the smallest seaside towns in Provence and this is the scene most evenings. Although rosé has long had a terrible image problem, this has never been the case in the south of France where they drink rosé with virtually every meal.
For most of the rest of the world, however, drinking pink has meant something cheap and sweet, nothing at all like what you find in the south of France. Even now, as more varieties of rosé find their way onto market shelves around the world, it still is not considered a “great” wine. Rosé may not require the same deep reflection as a big red but it’s not a frivolous wine by any means. This food-friendly wine whispers: follow me to the seaside or the country for a picnic with some crusty bread, ripe tomatoes, black olives, fragrant basil and perhaps some cheese? It taunts you to pour another refreshing glass as it sits quietly sweating tiny beads of water in its slushy bucket of ice. It says: relax, slow down, enjoy yourself. There’s something about drinking rosé under the sun, or after a long hot day, it’s almost a requirement. Once you’ve met and fallen under her spell, rosé will beckon you with her crisp freshness. But don’t underestimate her. Her approachability and upfront nature belies her versatility. At once elegant and easygoing rosé pairs beautifully with foods both savory and sweet. Her taste, color and intoxicating scent has the power to transport you to that place by the sea no matter the current season, making you want to reach for it all year long, essentially liquid summer. Pin It
Here fresh berries are macerated in a rosé wine syrup. Sweet but not too much so, this chilled soup is just right served as a light dessert on a hot day or at the end of a rich and elaborate meal. I suggest you serve it chilled with a dollop of honeyed mascarpone cheese or if you’d prefer a scoop of berry sorbet.
RECIPE: Mixed Berries in Rosé Wine (Fruit Soup) with Honey Mascarpone
- 1cup/ 250ml rosé wine
- 1/4 cup/ 50g sugar (I used organic evaporated cane juice)
- 6 oz strawberries, washed and quartered (preferably organic)
- 6 oz blueberries, washed (preferably organic)
- 6 oz blackberries, washed (preferably organic)
- 6 oz raspberries, washed (preferably organic)
- ½ cup/ 120g mascarpone cheese
- 1 Tablespoon /15ml honey (I used raw wildflower honey)
- 1 Tablespoon/ 15ml milk
- A few fresh mint leaves for garnish (optional)
- Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 5 minutes. Remove from the heat and let cool slightly.
- Place the fruit in a large bowl and gently pour the wine mixture over. Cover and refrigerate until cold.
- In a separate bowl, combine the mascarpone and honey. Add the milk and stir until well combined.
- To serve, ladle berries with wine into wine goblets, dessert bowls, or even teacups.
- Dollop the mascarpone over fruit, and serve immediately.
As an additional garnish, set aside a little of the fresh fruit to top the soup or a few sprigs of fresh mint.
Preparation time: 15 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 6
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Have you tried rosé?